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1
Egg Pasta: Combine eggs and flour in mixer.
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2
Press through pasta maker to desired thickness.
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3
Bolognese Sauce: Heat the butter and oil in a heavy sauce pan over medium heat.
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4
Add the chopped vegetables and saute until softened.
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5
Add the ground beef and chopped meats.
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6
Cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom of the sauce pan.
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7
Add the wine to the pan and let evaporate, stirring up the browned bits.
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8
Add the tomatoes and simmer for around 30 minutes.
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9
Season to taste, add 1/2 cup broth.
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10
Cover and simmer another 45 minutes, adding the remaining broth if the sauce becomes too thick.
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11
Taste the sauce and add additional seasoning if needed.
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12
Add enough cream to lighten the color in the last 5 minutes of cooking.
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13
Remove from heat.
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14
Bechamel Sauce: Melt the butter in a saucepan add the flour and cook for a minute or two.
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15
Do not let brown.
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16
Slowly add the milk, stirring constantly to prevent lumps.
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17
Continue cooking until the sauce thickens.
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18
Season with salt, white pepper and a dash of nutmeg.
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19
Set aside to cool, placing a greased piece of plastic wrap on top to prevent film from forming.
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20
Pasta: Bring a large pot of salted water to a full boil.
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21
Cook the pasta sheets for 10 seconds only, immediately submerge in cold water.
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22
Drain.
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23
To Prepare Lasagne: Pour in a little of the meat sauce into a 9 x 13 baking pan.
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24
Layer noodles along the bottom.
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25
Spread one layer of the meat sauce, than another layer of noodles.
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26
Spread a layer of bechamel over the noodles then sprinkle with a little of the mozzarella and parmesan cheese.
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27
Continue in the manner until all the noodles are used, topping the dish with the final layer of bechamel layer and cheese.
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28
Dot the top with butter and bake in a 375 degree oven for about 40 minutes or until bubbling and lightly browned.
